Contexto

Origen y referencia gastronómica

Armenia, in the heart of Colombia's coffee region, is where the aromas of freshly ground coffee and simmering sancocho fill the air. Sancocho de gallina, a rustic chicken soup with yucca, plantain, and cilantro, is a dish that brings families together. This arepa pays homage to that tradition, turning a bowl of comfort into a portable feast.

Sancocho is a beloved soup, but its flavors are too good to limit to a bowl. We've reduced the broth into a concentrated sauce and stuffed it into a warm arepa, creating a new way to enjoy the dish.

Por que funciona

Adaptacion a la arepa

Sancocho is a beloved soup, but its flavors are too good to limit to a bowl. We've reduced the broth into a concentrated sauce and stuffed it into a warm arepa, creating a new way to enjoy the dish.

The creamy yucca and sweet plantain in the filling complement the crispy, golden arepa exterior. The cilantro-garlic sauce ties everything together, echoing the herbaceous broth of the original sancocho.

Ingredientes

Lista principal

• 2 cups pre-cooked white cornmeal (masarepa)
• 1 ½ cups warm water
• 1 teaspoon salt
• 2 tablespoons Vegetal oil (for dough and cooking)
• 1 cup cooked shredded chicken (from a poached chicken breast or thighs)
• ½ cup cooked yucca, diced
• ½ cup cooked plantain, diced (ripe or green, optional)
• 2 cloves garlic, minced
• ¼ cup finely chopped fresh cilantro
• ¼ teaspoon ground cumin
• Salt and pepper to taste
• 1 tablespoon lime juice
• ¼ cup chicken broth (preferably from the poaching liquid)

Metodo

Paso a paso

1. Prepare the filling: In a bowl, combine shredded chicken, diced yucca, plantain, garlic, cilantro, cumin, salt, pepper, lime juice, and chicken broth. Mix well and set aside.
2. Make the arepa dough: In a large bowl, mix the cornmeal with salt. Add warm water and 1 tablespoon oil; stir until a soft dough forms. Knead for 2 minutes. If too dry, add a little more water; if too sticky, add a little more cornmeal.
3. Divide dough into 4 equal balls. Flatten each ball into a disc about ½-inch thick, then make a well in the center to create a 'pocket' by cupping your hands. Alternatively, use a tortilla press lined with plastic.
4. Spoon about 2-3 tablespoons of filling into the center of each disc. Bring the edges up and seal tightly, forming a stuffed ball. Gently pat into a ½-inch thick patty, being careful not to tear the dough.
5. Heat remaining oil in a non-stick skillet over medium heat. Cook arepas for 5-7 minutes per side, until golden brown and cooked through. Alternatively, bake at 375°F (190°C) for 15-20 minutes, flipping halfway.
6. Serve immediately, accompanied by hogao and avocado slices if desired.

Consejos

Notas del editor

• For a more authentic sancocho flavor, use the poaching liquid from cooking the chicken as the broth in the filling.
• If yucca is not available, substitute with potato or boniato.
• To prevent the arepa from cracking, keep the dough moist while shaping and ensure the filling is not too wet.

Presentacion

Como servirla

Serve the arepa warm, optionally accompanied by a small bowl of hogao (Colombian tomato-onion sauce) and a slice of avocado. A glass of fresh passionfruit juice makes a perfect pairing.

FAQ

Preguntas frecuentes